✤2 lbs boneless, skinless chicken breasts
✤6 cups chicken bone broth
✤4 medium zucchinis, spiralized into zoodles & patted dry
✤1 pint cherry tomatoes, halved
✤1/2 cup pesto, (fresh preferred)
✤2 tbsp fresh parsley, chopped
✤ salt & pepper, to taste
✤1 lemon, juiced
❖In a large stock pot over medium-high heat, add in chicken & bone broth. Bring to a boil, then reduce heat to low and simmer about 20-30 minutes, or until chicken is cooked through and very tender. Make sure to skim off any white foam that floats to the top while cooking.
❖Once it’s cooked, remove chicken from pot and transfer to cutting board or bowl. Using two forks, shred it into bite-sized pieces.
❖Return the shredded chicken to the pot together with the zoodles, cherry tomatoes, pesto, parsley, salt & pepper. Bring soup back to a simmer and continue to cook about 5-10 minutes.
❖Remove from heat and stir in the fresh lemon juice.
